Preparation

In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.

In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.

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Reviews

Delicious meatless patty, with lots of flavour from the fresh garlic and fresh rosemary. I followed a reviewer's suggestion and toasted the walnuts prior to adding it to the recipe. I'll be doing that again! This made a lot of patties, so will freeze for future 'quick meal' uses! I used a large spoon to add the mixture into the hot pan, and then pressed them into a patty shape, and cooked them a toasty brown before flipping them . Seemed to work like a charm!

Really tasty meatless patty. I used almonds instead of walnuts becaues that's what was on hand. Had a hard time keeping them together as patties though, but tasted great. Pretzel bun with mayo, tomatos and pickles.

p.s. just also want to mention that the second time I made these, I served these {flavored with 'cumin' instead of 'rosemary'} and broke them up inside whole wheat burrito wrappers, melted some cheddar on top in the broiler, sprinkled on some chopped cilantro, topped that with sour cream & tomitillo salsa. Very tasty, my husband and I like the veggie burgers better as burritos, than as burgers. We found burger buns too thick and overwhelming for the flavor of the veggie patties. We preferred the thinner burrito wrappers to the buns.

The recipe worked for me as written with a few minor changes that some other reviewers had also made as follows: I doubled the recipe. I used dryed, soaked & cooked chick peas. I toasted the the chopped walnuts until golden before.adding to mixture. I used 2 t. ground roasted cumin in place of rosemary. I used a total of 4 eggs in the doubled recipe {two of the eggs are extra} which helped hold the mixture together. The dough was pretty easy to form into patties. Patties are delicate and tend to crack a bit but are easily pressed back into shape. I coated the formed patties in plain breadcrumbs before frying. The end result was flavorful patties resembling the veggie burgers bought frozen, these are even better in my opinion. I thought the texture added by using dryed chick peas benefited the texture of the burger more than mooshie canned peas would.

Really good. Subtle flavor, so add more onion and spices if you like something with a lot of bang. Horseradish maybe. I added more chickpeas so I didn't have the crumbly problem...just experiment around with this and you can get a great consistency.

wow-very mixed reviews!? I thought the burger itself tasted great, but the good taste was lost in the bun...and a bit dry & crumbly. Could have used mayo or CHEESE (YUM), or just go bun-less. I like the idea of adding the cumin, curry and cayenne, but then let's be honest- it isn't the same recipe anymore.

I've been looking for a good veggie burger recipe and I've finally found it!! I didn't find it particularly crumbly like other reviewers. Loved the texture and agree with other reviewers that the walnuts should not be chopped too fine. Had to make a few modifications due to lack of ingredients but can't wait to make again as per the recipe. Here's what I did: I didn't have rosemary, fresh or dried and I noticed that the first person to review this recipe used tumeric, cumin, cayenne pepper and curry powder in place of the rosemary. While that reviewer sauteed the spices in, I just added them in dry in place of the fresh rosemary at that point in the recipe. I made sure to add a generous helping of each spice (moderate on the cayenne)since other reviewers commented that the recipe definitely needed generosity with the rosemary. Instead of a 19 oz. can of chick peas I used a 15 oz can. I made sure not to overprocess the chick peas, onions, spices and garlic. When it was time to add the bread crumbs I threw in a few handfuls of trimmed wheat bread crusts that I save in the freezer when making kid sandwiches for school. I also subbed dry parsely for fresh. Processed this till the bread was just chopped up and incorporated. At this point I moved the mixture to a bowl and it resembled the texture of ground beef mixed up for a meatloaf without the eggs. Then, like the recipe I only used one egg. Didn't have buns so served it on regular old honey wheat bread with crunchy romaine lettuce, onions, mayo, mustard and ketchup. I'm telling you, this was the bomb. It was easy to make and tasted delicious.

Hey that was pretty
good! I read all the
reviews so I was
prepared for it to
be a little crumbly,
plus I've made these
kinds of things
before, and well,
they are what they
are (i.e. not
hamburgers!). I
think this would be
solved by using pita
pockets as a few
people mentioned. I
however had whole
wheat English
muffins which were
nice in other ways.
I followed the
recipe pretty much
as it was written
except for adding a
2nd egg, and
breading the patties
in white flour
before frying. Most
important the flavor
was very nice,
attributable to, I
think, the toasted
walnuts. I added
mayo, tomato and red
onion slices. I
think that next time
I make them I might
try even smaller
patties.

These were really good. I used a bit more beans than the recipe called for and used two eggs, but the kids loved it! I personally would have preferred them to be a bit more cooked in the middle. Next time I'll make them even smaller.

Perfect! These have
become one of the
staple foods in our
household and we are
not vegetarians. I
usually make twice
the recipe and
freeze the unused
ones for later use.
I do let them thaw
before cooking
though. The walnuts add a nice crunch. We don't
buy commercially
made veggie burgers
any more.

Loved these. I have been making these for the last 2 years and everyone raves about them. The texture is fantastic. It is important not to puree everything too much if you don't want them mushy and make sure that you keep the walnuts in fairly large pieces. I add a cup of walnuts instead of 3/4 and fry them covered for much longer than the recepie suggests. This way they are cooked through and crispy on the outside. Just add a little mayo to your bun, some tomato and lettuce and you're good to go.

I must confess I changed this recipe quite a bit, due to the mixed reviews. My biggest change was to use raw chickpeas, soaked overnight and then ground. I also left out the breadcrumbs. These changes made the burgers a lot more like falafel, but with a different flavour. I think they also ensured more of a firm, grainy texture than the mushiness sometimes encountered in bean burgers. Even my meat-eating husband liked them and said they reminded him of chicken burgers. I thought they were even better the next day.

Disgusting! I have been cooking 5-6 dinners a week for 30 years, at least half vegetarian, and this is one of the worst meals I have ever made. I followed the recipe exactly. I made 8 burgers for 4 people , 2 and a half were eaten the rest went into yard waste, what a waste! Texture and taste were very unappealing.

I like all the parts (ingredients) but the sum of them didn't add up to anything but an interesting side dish on its own, w/o a bun needed. It was not satisfying enough to me to be considered the main stage of the meal. I had some leftover cooked basmati rice and used that instead of the bread crumbs as it was a healthier and, in this case, handier addition. The 'burgers' chilled for over an hour but still were difficult to turn over in the pan w/o breaking up. For me, this was just a nice alternative side dish to less healthier choices of white rice and potatoes and nothing much more.

A good start. Nice texture, but a bit bland, and the rosemary was almost lost. I added shredded carrot for moisture, but--best of all-- served this open-faced for breakfast over a piece of toast with sliced tomotoes and a fried egg on top. Added chopped fresh cilantro, tobasco for kick, and served with garlic jelly on the side. Maybe next time I'll incorporate some chopped jalapeno into the burger mixture and serve with black beans.

These were excellent, and I made exactly as written. I used canned bread crumbs becuase I didn't have the time for homemade and they turned out great. So easy, and much better than store-bought. Even my meat-eater husband, who has never eaten a veggie burger in his life, thought they were good (though I still think he would have preferred a steak). Will definitely become a regular for me.

Have been making these since they first appeared in Gourmet. We're not vegetarians, but sometimes just don't want any meat. These are delicious just as they are. Experiment with different buns: the whole grain varieties are fabulous with these.